- 2 egg whites
- 6 tablespoons salted butter – or unsalted butter but add 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup flour sifted
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 teaspoons toasted sesame seeds plus more for sprinkling
- 8 ounces bittersweet or milk chocolate melted
- Preheat the oven to 350 degrees F. Line two baking sheet with a silpat or parchment paper.
- Add the egg whites to the bowl of a stand mixer (or use a hand held mixer) and whip until stiff peaks form. Carefully slide the whipped whites into a small bowl and place in the fridge.
- To the mixing bowl, add the butter and sugar. Cream until smooth and fluffy. Add the flour and blend in, then add the vanilla and almond extract, blend again. Add back the chilled egg whites and mix on low until well incorporated and the batter is smooth. Stir in the sesame seeds.
- Using a 1 tablespoon measure, scoop out the batter and spread into a 3-inch circle, it should be a thin layer. Do three cookies per baking sheet.
- Place one baking sheet in the oven, wait a few minutes and then add the other baking sheet. While the cookies are baking, prepare the remaining batter so that it’s ready for the oven when the first two batches come out.
- Bake each pan until light golden brown, 7 to 8 minutes. Remove the pan from the oven. Working quickly and with one at time, place a fortune message across the center of the cookie with a bit hanging out. Use a flat spatula to very carefully release the cookie from the pan. Fold it in half to make a semicircle. Place your semicircle onto the edge of a coffee cup, and quickly fold the ends down, to shape into a fortune cookie. Stick the cookie in a muffin tin to let it cool and hold its shape. Don’t worry about making them perfect!
- Line a cookie sheet with wax or parchment paper. Melt the chocolate. Dip each cookie into the melted chocolate, covering the cookie completely. I used a chopstick to dip my cookies and it worked really well. Place the chocolate covered cookie on the prepared cookie sheet and sprinkle with toasted sesame seeds. Place in the freezer for 10-15 minutes to help the chocolate harden quicker. Store in an airtight container in a dry, cool place for up to one week.
Recipe source: halfbakedharvest